Caramel:
3/4 cup sugar
1 tablespoon corn syrup
1/4 cup water
Custard:
1 can sweetened condensed milk 1 can evaporated milk
3 eggs
1 tsp vanilla extract
Fill a sous vide container big enough to hold eight 4 ounce canning jars and heat to 179 degrees Fahrenheit.
Place sugar, corn syrup, and water in a heavy saucepan. Stir to moisten all the sugar, then cover with a lid and bring to a full boil. Remove the lid and swirl the pan often until it turns a medium golden caramel color. Quickly and carefully pour the caramel into eight 4-ounce canning jars. Let them cool while you make the custard.
Place sweetened condensed milk, evaporated milk, eggs, and vanilla in a blender and blend 30 seconds to combine. Divide the custard among the jars. Add lids and rings to the jars and use a can lifter or tongs to lower the jars into the water. Cook 1 hour.
Remove jars with the jar lifter or tongs and place on a towel. Let sit at room temperature for 30 minutes, then place in the fridge to chill for at least 4 hours.
To serve, run a butter knife around the edge of the flan and turn out onto a serving plate.
Note: there will be a layer of hardened caramel at the bottom of each jar that does not come out. It will dissolve when left to soak with water.
Comments